Cheesy Cornbread is moist, flavorful and with a wonderful texture to accompany chili or soup. While many parts of the country – and world – are experiencing record heat waves, fall nevertheless has started. Cooler days and nights and trees turning golden turn my thoughts to earthy chili, stews and soups. And what better side than this delicious, Cheesy Cornbread.
The addition of corn kernels give this cornbread a marvelous texture, With every bite you get a little pop from the kernel. I used canned corn, but you could use fresh or frozen. And while I didn’t put any cheese on top, go ahead if you want a bit of extra cheesiness.
I used a cheddar jack cheese, but for a more pronounced flavor, use the sharpest cheddar you can find. No matter which cheese you use, though, this cornbread comes together quickly and can be eaten right out of the oven. Since it is just my husband and me these days, I had left-overs which kept for several days, wrapped well and refrigerated.
Cheesy Cornbread is made with ingredients that are easy to keep in the pantry and fridge, so you can whip up a batch with very little notice. It is almost instant gratification and a wonderful thing for novice cooks or making with children.
While this recipe is clearly not vegan, you can check out my Vegan Corn Muffins for another delicious cornbread option. And here are some delicious ideas that would all benefit from Cheesy Cornbread as an accompaniment. So rather than dreading those long, chilly winter evenings, relish all of the rich and wonderful foods that make those months bearable.
Split Pea Soup with Smoked Turkey
Short Ribs with Brown Ale and Buckwheat Honey
Recipe
Yield: About 9 servings
Ingredients
1 cup yellow cornmeal, preferably stone-ground
3/4 cup unbleached, all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 large eggs
1 can (about 15 ounces) corn kernels, drained well or 1.5 cups of fresh or frozen kernels
1 cup buttermillk’2 Tablespoons butter, melted and cooled
1 generous cup grated Cheddar cheese (4 ounces) or any grated cheese you prefer (Cheddar Jack, Pepper Jack or shredded cheese blends)
1/4 cup, seeded and finely chopped jalapeno, Serrano, Shishito or even bell pepper (how spicy you like things is up to you)
Directions
Grease a 9-inch square or round baking pan or 9-inch cast-iron skillet. Heat the oven to 400 degrees F.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt.
Using a separate medium bowl, lightly beat the eggs and combine them with the corn, buttermilk, melted butter, cheese and peppers.
Heat the greased pan for about 5 minutes.
Stir the wet mixture into the dry mixture just enough to combine the ingredients, but do not over mix. Pour the mixture into the hot pan. Return the pan to the oven and bake for 25 minutes or until the bread is golden and a tester inserted in the middle comes out clean.
You can eat this straight from the pan or turn it out onto a cutting board for presentation.
